Skillet Tomato Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(55g)
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  1 tbsp Garlic
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  4 cup Tomato, Cherry
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  0.3 cup Capers, Canned, Drained
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  2 tbsp Vinegar, Red Wine
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  1 tsp Honey
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  0.3 cup Parsley, Fresh

Instructions

1. 1Lightly pound the chicken breasts to an even thickness, then season both sides with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook 4 minutes undisturbed until the bottom is golden brown. Flip and cook 4 minutes on the second side.
3. 3Continue flipping every 1–2 minutes for 3–5 additional minutes, until the chicken reaches an internal temperature of 165°F and is no longer pink inside. Transfer to a plate and cover to keep warm.
4. 4Reduce heat to medium and add the remaining olive oil to the same skillet, swirling to coat. Add the onion and cook 3 minutes until slightly softened, scraping up the browned bits from the bottom as it cooks.
5. 5Add the garlic and cook 30 seconds until fragrant, then stir in the cherry tomatoes, capers, red wine vinegar, honey, salt, and pepper. Cook 2 minutes until the tomatoes begin to soften.
6. 6Return the chicken to the skillet and toss gently to coat with the sauce.
7. 7Divide the chicken and tomato sauce evenly into 4 airtight containers while hot.
8. 8Sprinkle fresh parsley over each portion just before serving, or store parsley separately and add when reheating.